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5 from 5 votes

Beet Burger with Chipotle Cashew Hummus

A veggie beet burger made by layering a roasted slab of beet with greens, caramelized onions and chipotle cashew hummus on a whole-wheat bun. Simple, clean, healthy and delicious.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main
Cuisine: American, Soy-free, Vegan
Servings: 12 burgers
Calories: 254kcal


For Beet Burger Patty:

  • 3 large beets (scrubbed clean)
  • Oil to spray
  • 2 tsp minced or crushed garlic
  • 2 tsp extra virgin olive oil
  • Ground black pepper and salt to taste'
  • 1 tsp dry sage
  • Juice of 1 lemon

For Chipotle Cashew Hummus:

For Caramelized Onions:

To serve:

  • Leafy greens like baby spinach, baby chard or baby kale. A mix of spring greens would be great here also.
  • 8 whole wheat burger buns (If you want to make your own, see link for my whole wheat burger buns in the recipe notes)


Make the Beet Burger Patties:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Place a large piece of aluminum foil on a baking sheet, spray with oil, place the beets inside in a single row, and fold the foil over to cover completely. Crimp the edges of the foil to seal.
  • Place the baking sheet in the oven and roast for 45 minutes to an hour, or until a knife inserted in the thickest part of the beet goes through cleanly and without resistance.
  • Remove the baking sheet and let it cool for 15 minutes, then open the foil and let the beets cool until they can be handled.
  • Peel the beets by rubbing the skins off, then slice into 1/4-inch-thick slices.
  • Heat the olive oil in a wok or large saute pan.
  • Add the garlic, sage and salt. Add the beets and salt and saute for about five minutes.
  • Sprinkle on the lemon juice and set aside.

Make the Chipotle Cashew Hummus:

  • Place the garlic pods in a small piece of aluminum foil sprayed with oil, roll up the foil into a ball, and roast with the beets for 30 minutes. Once they are cool enough to handle, discard the skins and reserve the gooey, roasted garlic.
  • Place the chickpeas, cashew nuts, roasted garlic, chipotle chili and salt in a food processor. Add enough water to make a smooth paste that's thick enough to smear on a burger bun. Blend into a really smooth paste. If you are using the extra virgin olive oil, pour it in through the feed tube as the hummus is blending.

Make the Caramelized Onions:

  • Heat the oil, add the caramelized onions and a pinch of salt. Saute for a minute, then add the ground black pepper and sugar.
  • Continue to cook, stirring frequently, until the onions become golden brown and soft. Turn off heat and remove to a bowl.
  • To build your burger, cut a whole wheat burger bun in half, smear some hummus on the base of the bun, layer on some greens, then a beet patty, and finally some caramelized onions. Smear some more hummus on the top half of the bun before capping off your burger.
  • Dig in, and enjoy!


To make the hummus nut-free, substitute cashews with 2 tbsp tahini or sesame seed paste.
Click here for my All-Whole-Wheat Burger Buns recipe
Nutrition info below is for the beet patty, caramelized onions and chipotle cashew hummus. Does not include greens and burger buns.


Calories: 254kcal | Carbohydrates: 37.4g | Protein: 11g | Fat: 7.7g | Potassium: 586mg | Fiber: 10.3g | Sugar: 9g | Calcium: 50mg | Iron: 3.6mg